Vegetable Loaded Instant Pot Chicken and Dumplings

Instant potted chicken and dumplings are one way to make my favorite comfort food in less time and do it in one pot.
Chicken and meatballs are the ultimate comfort food. I love to sit with a steaming bowl at the table while the kids tell me about their day. Although it is not something we eat often, as traditionally chicken and dumplings can take more than an hour to do.
However, with an Instant Pot dinner, you can be ready to eat in 30 minutes, turning chicken and dumplings into a quick and easy dinner.
Instant potted chicken and dumplings are one way to make my favorite comfort food in less time and do it in one pot.

Ingredients

• 3 tablespoons. Butter
• 1 tablespoon. Chopped garlic
• 1 yellow onion, diced
• 3 carrots, peeled and chopped
• 3 red potatoes, washed and chopped
• 2 lb chicken thighs
• 1/2 tablespoon. thyme
• 1 C. Salt
• 1/2 tablespoon. Pepper
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 cup frozen corn
• 1 cup frozen green beans
• chilled cookies cut into 8th

Instructions

1. Plug in your instant pot. Press the "skip" button to reheat your instant pot. Melt the butter in the instant pan, then sauté the onion and garlic. When the onions soften, add the carrots, potatoes and chicken. Let the chicken and vegetables sear for about 2 minutes.
2. Combine thyme, salt and pepper. Add the chicken broth. Lock the cover in place and turn the pressure valve to the sealed position.
3. Press the manual button, then press the "+" or "-" button to set the cooking time to 7 minutes. The instant pot beeps and the screen displays "On". The Instant Pot will take approximately 8 minutes to build up pressure, then the countdown will begin.
4. When the cooking time is over, use a long spoon or tongs to open the pressure relief valve and quickly release the pressure. Remove the cover. Press the "off" button, then press the "jump" button again to bring the chicken to a boil.
5. Add the heavy cream, milk, corn, green beans and cut the cookies. Boil for 10-15 minutes until the cookies are well baked and have reached the top. You may need to stir the chicken and dumplings several times to push the dumpling back under cooking.
6. Turn off the Instant Pot. Let cool about 5 minutes before serving.

Nutrition

Calories: 643kcal | Carbohydrates: 37g | Proteins: 32g | Fat: 41g | Saturated fat: 16g | Cholesterol: 196 mg | Sodium: 719 mg | Potassium: 1239 mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5905IU | Vitamin C: 19.6 mg | Calcium: 100 mg | Iron: 2.9 mg

This recipe adapted from this site